Preparation

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool.

Cut eggs in half and place yolks in a large bowl. Mash yolks with a fork. Chop egg whites finely and add to yolks. Stir in mayonnaise, TABASCO® Buffalo Style Sauce, mustard, celery, and green onion and mix well.

Dice potatoes and stir into mayonnaise mixture until well blended.

Makes 6 to 8 servings.

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Name: Grant

Date: July 1st, 2013

I like your recipe from your cookbook better! "Great Tabasco Recipes". Been using that one for over 10 years!